Quicky Sticky Biscuits: Let's fill your day with this gooey, and comfort biscuits!

Life is full of difficulty (well, I'm not upset, but it's true), so I think that we all need comfort food ^ ^. A food that will make us smile, feed our soul or as the name make us feel a sense of comfort.

There are a lot of foods which fall into this category, but most of them  are something gooey and rich. For me the sticky buns is one of them too.
Actually I really want to eat it (and it's the only reason why I make it, haha). Anyway, making the traditional one can make you feel tried than comfort, haha, a lot of work to do, a lot of time so before feeling great you can be exhausted instead. 
I had to find something, delicious, easy and make me feel comfort (I need a lot). So, I try to find that kind of recipe and well, I found it in the book. The ingredient list is short and making it is like a breeze, and the result, ahem, VERY DELICIOUSSSSSSSSS! It's not easy to find something easy and great, right?  The easiness came from the fact that the base is not bread, it's made from the biscuit, so it's rich with butter and very very quickly to make.


And the topping, it's very sticky and gooey, and very good. So, when life is not as good as you want and you need a little comfort (or I say, I lot, hehe). Just gather the ingredients and turn on the oven, an hour after, your house will be filled with lovely, homey and delicious aroma. One big piece of this quiky (haha, it's the name from the book), with whatever you like, and take a rest, your day will filled with comfort.

Quicky Sticky Biscuits

Makes 9

FOR THE STICKY PECAN SAUCE

120g ............................... FIRMLY PACKED LIGHT BROWN SUGAR

¼ C  ............................... CORN SYRUP

85g   ............................... UNSALTED BUTTER

85g  ................................ CHOPPED PECANS OR WALNUTS, TOASTED 

FOR THE BISCUITS,

280g  .............................. BLEACHED ALL PURPOSE FLOUR

1tbsp .............................. BAKING POWDER

¼ tsp ............................. BAKING SODA

¾ tsp ............................. SALT

115g  .............................. VERY COLD OR FROZEN UNSALTED BUTTER, 

......................................... CUT INTO SMALL PIECE

¾ -1C ............................ COLD BUTTERMILK

FOR THE TOPPING

50g ................................ GRANULATED SUGAR

½ tsp ............................ GROUND CINNAMON

60g  ............................... UNSALTED BUTTER, MELTED

POSITION A RACK IN THE MIDDLE OF THE OVEN AND PREHEAT TO 425F. 

Grease a 8-by-8-inch pan with softened butter or spray with nonstick cooking spray.

TO MAKE THE SAUCE: Combine the brown sugar, corn syrup, and butter. Melt over low heat. When the butter is melted, increase the heat to high and bring to a gentle boil. Cook, uncovered, until the mixture thickens, 3 to 5 minutes. 

Stir in the chopped nuts. Pour the mixture into the prepared pan and spread evenly. Set aside.

TO MAKE THE BISCUITS, In a large bowl, sift together twice the flour, baking powder, baking soda, and salt. Cut the butter into the flour mixture using a pastry cutter. Blend until most of the mixture looks like coarse crumbs, with some of the bits of butter the size of small peas.

MAKE A SHALLOW WELL IN THE CENTER OF THE FLOUR MIXTURE AND POUR IN 3/4 CUPS OF THE COLD BUTTERMILK. Use a fork to blend the buttermilk into the flour to create a soft dough. If the dough seems too dry as you are stirring it, add the remaining 1/4

cup buttermilk. 

Turn the dough out onto a lightly floured work surface and knead a few times to make sure it comes together. Pat the dough into a 3/4-inch- thick rectangle Use a sharp chefs knife to cut the dough Into 9 square biscuits

TO MAKE THE TOPPING In a small bowl stir together the granulated sugar and cinnamon Brush the tops of the biscuits with some of the melted butter and sprinkle with some of the cinnamon-sugar Place the biscuits evenly spaced cinnamon-sugar- side down into the pecan syrup—lined pan Brush the tops (once the bottoms) of the biscuits with more melted butter and sprinkle with a little more cinnamon-sugar

BAKE THE BiSCUITS UNTIL GOLDEN BROWN AND PUFFY, and the sticky pecan sauce is bubbling around them, 15 to 17 minutes. Cool slightly, then place a large serving platter over the top of the pan and invert it. Remove the pan and allow the pecan sauce to fall around the biscuits. Use a small spatula to scrape any residual syrup from the pan onto the biscuits. Serve immediately.

Quicky Sticky Biscuits:

 Let's fill your day with this gooey, and comfort biscuits!

President: Cream cheese mousse cake with a layer of raspberry sauce, you will serve it with pride!

 

I have to say that I really want to make this cake the moment I saw it on the website, it's very lovely and the combination of the flavor and texture is very interesting for me.

The cake start with the pâte sucrée as a base, follow by the layer of the cream cheese mousse, a thin layer of raspberry sauce a sponge cake and finish with the cream cheese mousse and cream chantilly.
The flavor of the raspberry is going very well with the cream cheese, as you can see that the raspberry cheese cake is the classic cake too. But for this one the layer of the cheese is not firm, it's light and soft, in both texture and flavor.


I got the ingredients list and the picture form the Grand-patissier (Toshi Yoroizuka) website (you can click to see it, but it's in Japanese language). When the web give only the ingredients list (the portion is huge, ^ ^" ) , I have to think about the method to making it by myself, haha, and change some of them to make the cake more appropriate to make at home.
Some of you may want to ask why I have to make this kind of cake at home, well, I can only say that it's fun! When making this kind of cake you will have to plan (and planing is half the fun too, hahah). Because you have to think about time, the amount of the ingredient that you will use (to fill the pan the you choose perfect), and etc. After you start making the each layer of the cake, well, taste it a bit, and imagine how will they go together. And finally the assemble of the cake each of them over one another, transform the mixture of something into beautiful and delicious cake. It's like a magic that you can do (we all love to be the magician, right?).

This cake is not hard to make, mousse, pastry or genoise, they are basic part of baking. Only plan the time wisely, and you will make this cake with an ease. You can prepare it and leave it in the tin (cover with plastic warp) and then cut and decorate just before serving, so it's great for the party too.

You will be very happy to serve this cake, because I think the sentence "I made it by myself!" will make you face light up with pride.

President

makes 18x18 cm square cake

 

Pâte sucrée

180g .......................... Cake flour

1g .............................. Salt

100g ........................... Butter, cooled and cut into pieces

10g ............................. Sugar

35g ............................. Milk

1 ................................. Egg yolk

Sauce  au framboise

110g ........................... Raspberry puree

30g ............................. Raspberry

20g ............................. Sugar

Biscuit Genoise

3 ................................ Eggs

80g ............................ Sugar

5g .............................. Honey

20g ............................ Butter

8g .............................. Whipping cream

70g ............................ Cake flour

Mousse au fromage à la crème

3 ................................ Egg yolks

35g ............................ Sugar

60g ............................ Milk

3.5g ........................... Gelatin

250g .......................... Cream cheese

225g .......................... Whipping cream

25g ............................ Yogurt

1 tsp .......................... Lemon juice

Decoration

200ml ........................ Whipping cream

20g ............................ Icing sugar

.................................. Fresh Raspberry

.................................. Icing sugar

For the pastry: put the flour, salt and sugar in a bowl, cut the butter into pieces until the mixture resemble bread crumb.

Make a well in the middle of the flour- and-butter mixture and add the egg yolk with milk. Stir to incorporate the flour evenly until you have to begin using your hand, bring the dry and wet ingredients together. Dust work surface with flour, remove the dough from the bowl and knead it on the floured surface for a few minutes until it is smooth and homogeneous.

Turn out onto a work surface. Using your hands, press the dough into a flat, round disc, Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200°C. Roll out the pastry on a lightly floured work surface to 3 mm (1/8 inch) thick, place on the baking pan and pick the pastry with fork, then refrigerate for 30 minutes.

Line the pastry with baking paper and pour baking beads or uncooked rice over. Bake for 15 minutes, then remove the paper and weights and bake for 7-8 minutes, or until the pastry is golden.

Trim the pastry into the 18x18 cm square, and let the pastry cool.

Make the raspberry sauce:

Put all the ingredients in the pan and put over low heat, stir until the raspberry break into pieces, and the sugar melt. Take off the heat and let the sauce cool

Make Biscuit Genoise:

Preheat the oven to 180°C.

Prepare the 20x20cm pan by line the base with the baking paper.
Melt the butter in the microwave.
Pour the whipping cream and honey into the hot melted butter.


Beat the egg until mix and lighter in color, gradually add the sugar into the egg and beat until ribbon stage (you can see that you can lift the beater and make the letter 8).
Take ¾ cup of the egg mixture and mix it with the melted butter mixture.
Sift the flour into the egg mixture, fold gently until combine.

Pour the egg and butter mixture into the bowl fold gently and follow with the milk.
Pour the mixture into the prepared pan.
Bake in the oven for 15-18 minutes.
Take of the oven and let  it cool completely before take the cake out of the pan.


Make the Mousse au fromage à la crème:

 

Bloom the gelatin in the water

Beat the egg yolks with the sugar in the sauce pan, heat the milk in the microwave for 1 minute or until hot.

Gradually pour the milk into the yolk mixture, beat the yolk all the time.

Put the pan over low heat, until thicken slightly and the mixture feel warm to touch (about 80°C)

Take the pan off the heat put the gelatin into the yolk mixture and stir to combine.

Let the mixture cool completely.

Beat the cream cheese until soft and free of lump, add the custard and beat to combine.

Put the yogurt and lemon juice into the bowl and beat to combine.

Using an electric mixer, whisk cream just to soft peaks, then gently fold 1/3 of the cream into the cream cheese mixture.

Gently fold back the cream cheese and cream mixture into the cream.

Assemble the cake:

 Slice the cake into 2 layers, and trim one layer into 18x18cm square.

Keep the other layer for using in other recipe.

Place the Pâte sucrée into the 18x18 cm removable pan.

Brush the sauce over the pastry and carefully spoon the mousse mixture over filling then level the top.

Brush the sauce over the mousse.

Place the cake layer over the sauce, then brush with the sauce again.
Carefully spoon the mousse mixture over filling then level the top. Cover tin with plastic wrap, then refrigerate for 4 hours or overnight to firm.

When ready to serve, take the cake out of the pan.

Beat the cream with the icing sugar until soft peak form.

Decorate the cake with the whipped cream, place the raspberry on top and sprinkle with the icing sugar.

President: Cream cheese mousse cake with a layer of raspberry sauce,

 you will serve it with pride! 

Fallen chocolate cake with fresh berries: Jewel on the chocolate cake!

There are a lot of books which I really wanted to have as soon as they released, but after that I didn't try any recipe from them. 

My sister had to run to the bookstore to buy it for me because I really need it (haha, well, I told her that she had to do it). And now almost 3 years, I just pick it up and actually try one recipe, ^ ^.

I choose the one that shown on the cover of the book the Fallen chocolate cake, a good looking cake that really easy to make, because it's really meant to be fallen ^ ^, you don't have to try to fold the cake with the fear that it will be too much and you will get the flat cake. The cake will rise up high and yes fallen beautifully when cool.

The brown cake contrasts with bright color of the mixed berried make them look like a little jewel (or you can use use one kind of berry, like raspberry, strawberry, blackberry or blueberry, it will delicious anyway.) The taste of the chocolate is a good companion to the taste of the berry and when come with a good cup of tea or coffee, well, you can imagine by yourself haha.

I know that my cake look a bit like a sponge cake, ^ ^", and don't have a good looking crack on top of the cake, because I fold the egg white with very light hand (my habit). So if your cake top is cracking than mine don't worried, you did it right, ^ ^.

I make only 1/3 of the original recipe, but if you want to make a bigger cake, just triple the amount of the ingredients and bake the cake in 10 inches round cake pan for 60 minutes.

Jewel on the chocolate cake !

Fallen chocolate cake with fresh berry

Makes 6" round cake

75g ................................. best-quality semisweet (58%) chocolate
45g ................................. unsalted butter
2 ..................................... large eggs, separated
56g ................................. sugar divided into 2 equal parts
¼ teaspoon .................. freshly grated orange zest
1 teaspoon .................... Grand Marnier (or other orange liquor)
........................................ Fresh mixed berries
........................................ Apricot jam for glazing
Confectioners’ sugar, for sprinkling

Position a rack in the center of your oven. Preheat the oven to 350°F. Grease a 6-inch springform pan with nonstick vegetable cooking spray or butter. Line the bottom with a parchment paper round.

1. In the top of a double boiler set over simmering, not boiling, water, melt the chocolate with the butter, stirring until smooth.

2. In the bowl, whip the egg yolks with half of the sugar until doubled in volume. Add the melted chocolate and mix until combined. Add the zest and Grand Marnier and mix until combined. 

3. In the clean bowl of the electric mixer, fitted with the clean whip attachment, make a meringue by whipping the egg whites until foamy. In a slow steady stream, add the remaining sugar. Whip until the whites hold stiff but not dry peaks.

4. Briskly fold one-third of the meringue into the chocolate mixture to lighten the batter. Gently fold the remaining two-thirds of the meringue into the batter until it is just incorporated.

5. Pour the batter into the prepared springform pan. Spin the pan to level the batter. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The cake will fall as it cools.


6. When the cake is cool, release the springform ring and remove it. To release the
bottom, invert the cake onto a flat plate and remove the bottom and the parchment
round. Turn right side up onto a serving plate and dust with confectioners’ sugar.
Place the fresh berries on top of the cake 

Make the Apricot Glaze:

Heat the apricot preserves in a small saucepan over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

Brush the berries with the apricot glaze and serve.

Fallen chocolate cake with fresh berries: Jewel on the chocolate cake!